“Stuff Karela (Bitter Gourd) without Onion Garlic” is a traditional Indian dish. This version, free of onion and garlic, is ideal for those who follow a sattvic diet or prefer simpler, lighter meals.
The use of scrapped peel of bitter gourd adds an extra layer of texture and intensifies the natural flavour of the dish. Combined with tangy mango powder (amchur) and aromatic spices like fennel seeds, coriander, and turmeric powder the stuffing offers a perfect balance of bitterness and tanginess .
This unique stuffing not only enhances the taste but also adds a nutritious element, making the dish wholesome and rich in flavour. It’s a wonderful way to enjoy karela in a refreshing, and a perfect side dish or main course that pairs well with Roti or Rice.
Ingredients:
- Karela (bitter gourd):250 gm
- Raw mango: 1 no. (Half cup grated)
- Note: if raw mango is not available then substitutes with mango powder.
- Coriander powder: 2 tablespoon
- saunf(fennel seed): 1 teaspoon
- Mustard seed: half teaspoon
- Asafoetida: 1 pinch
- Salt 2 teaspoon
- Sugar/ jaggery: 2 teaspoon (optional)
- Turmeric powder: half teaspoon
- mustard oil: 2 tablespoon
Preparation:
For karela:
- Cut the both ends of bitter gourd.
- Scrape the rough edge/Peel the bitter gourd.
- Slit it in the lengthwise, and deseed it.
- Apply salt inside and outside with the help of finger.
- Cut it into 3 inch pieces. Keep aside for 15 -30 minutes.
- Cut its soft seed and scrape into very small pieces.
- Also, apply salt in it. Keep aside for 15 -30 minutes.
- Note: applying salt reduces the bitter taste.
- Wash them with running water, to remove extra salt and bitter taste.
- Squeeze them properly by pressing them tightly with hands.
For stuffing:
- Take a mixing bowl.
- Put squeeze soft seed and scrape along with raw mango, coriander powder, sugar, and half teaspoon salt and turmeric powder, mix properly.
- Now stuffing is ready. Keep aside.
- Take a bitter gourd, stuff with stuffing .
- Press tightly with your thumb. Keep aside.
Method:
- Take a non stick fry pan.
- Put oil, heat oil, when it starts to smokes add mustard seed and fennel seed.
- Sputter for few seconds, add asafoetida, arrange stuffed karela.
- Cover and cook on low flame.
- Keep turning the sides, so that it can cook from all sides.
- Cook properly; it will take about 15-20 minutes.
- Stuffed karela is ready to be served as side dish with any meal.
- It is great as a travel food.
- It will remain fresh for 3-4 days at room temperature.
Stuff karela (bitter gourd) without onion garlic by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.